Mixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.
Put the rice into a saucepan, cover with
water, crumble in the stock cube, then bring
to the boil. Stir the rice once, then simmer
for about 20 mins until tender. Drain well.
Meanwhile, toss the chicken in the spices
and coriander. Heat a pan, add the oil, tip in
the peppers, then stir-fry for 3 mins until
starting to soften. Add the chicken, then fry
until golden, about 5 mins. Add the rice, beans
and spring onions, then warm through.